Madison getting second FreshFin poke restaurant | Eating places

FreshFin, with 5 outlets within the Milwaukee space and one close to the UW-Madison campus, is opening a restaurant at Hilldale this summer season.

The restaurant at 542 N. Midvale. Blvd., will probably be in between Muramoto Hilldale and Dumpling Haus in what had been Glitter Workshop, mentioned a spokeswoman for the buying middle.

FreshFin, owned by Andrew Foster and Nate Arkush, serves poké and grain bowls, together with 12 signature bowls. Buyer can even create customized bowls.

FreshFin opened in 2018 within the James Constructing the place Gorham Avenue turns into College Avenue.

Foster and Arkush opened their first Madison FreshFin within the James Constructing, 502 College Ave., in 2018.

There’s additionally a FreshFin outlet at Fiserv Discussion board, the Milwaukee Bucks enviornment, that’s operated by a 3rd get together, and two in Utah, within the Salt Lake Metropolis space, managed by an working associate.

“I feel the imaginative and prescient has all the time been to broaden within the Madison market,” Foster mentioned. “The undertaking down on College has been an amazing location and it has been performing nicely.”

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Foster mentioned he and Arkush have gotten optimistic suggestions not solely from school college students, however from clients who’re coming from the West Facet of Madison, Middleton and Fitchburg.

“Hilldale is a pure spot for us,” Foster mentioned, noting that in Brookfield, FreshFin is in an outside buying middle referred to as The Corners of Brookfield, and one other of their outlets is at Bayshore, additionally an open-air shopping center.

“These sort of properties, they have been nice companions for us,” he mentioned. “We’re simply very excited in regards to the Hilldale undertaking and with the ability to attain the West Facet of Madison, Middleton and Verona clients.”

FreshFin interior

FreshFin within the James Constructing close to the UW-Madison campus.

Foster mentioned the Hilldale store could have extra of an open kitchen idea than the campus restaurant. “There’s just a little bit extra engagement with the client,” he mentioned, noting that it will not be like Forage Kitchen or Chipotle the place clients can see their meals being made as they stroll down the road.

He mentioned he and Arkush do not have a set variety of outlets they wish to open, however plan on one other two to 5 over the subsequent few years.